Winter Vegetable Soup features the goodness of cherry tomatoes, healthy kale, great northern beans and so much more all making for a warm and comforting bowl of winter vegetable soup.
I’m not that good at remembering names, and on more than one occasion I have embarrassed myself dearly by not recognizing a face that in reality should have been one that is familiar to me.
Call it a blessing or somewhat of a curse, when it comes to food I never forget a flavor.
It was almost two years ago that I first tasted this Winter Vegetable Soup.
It is full of comforting warmth, great health and for me, memories of a delicious dinner replete with good wine and even better people.
When I asked for the recipe, my friend who made this was kind enough to get it to me the following day.
Though it’s been nearly two years since that winter’s March dinner, the lingering memory of fun people and great food has never left me.
As I’ve been known to do a time or two, I veered slightly off the beaten path for this recipe of Winter Vegetable Soup and made it my own.
Instead of using canned diced tomatoes, we used some fresh cherry ones.
Although you can easily make this vegetarian and use water as the liquid base, I wanted to notch it up just a bit and opted for low-sodium chicken broth.
Finally, in the end, I had some leftover kale, and so I decided to roast it and use the roasted kale as a garnish for this soup, and it is some of the best kale that I have ever tasted.
I suggest making this Winter Vegetable Soup soon and invite a friend or two over.
Ask them to bring a friend as well, and you’ll be amazed at the people you meet and the great memories that will be made.
Winter Garden Vegetable Soup
- ¼ cup olive oil
- 8 oz mushrooms halved and sliced
- 2 medium carrots finely diced
- 2 ribs celery finely diced
- 1 large onion finely diced
- 1 tablespoon kosher salt
- 2 cups fresh cherry tomatoes
- 2 teaspoons fresh sage leaves chopped
- 1 teaspoon fresh rosemary leaves chopped
- 4 cloves garlic minced
- 2 quarts reduced-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- One or two Parmesan rinds
- 7 oz butternut squash cubed
- 5 oz curly kale chopped
- oz One 15 cans great Northern beans un-drained
- 2 tablespoons red wine vinegar
- Shaved Parmesan for serving
- Place 2 tablespoons olive oil into stockpot over high heat until the oil shimmers. Add the mushrooms and sauté until browned, about 5 minutes. Remove the mushrooms and set aside.
- Decrease the heat to low, add the remaining 2 T olive oil and the carrots, celery, onions, and salt. Cook, stirring occasionally, until softened.
- Add the tomatoes, sage, rosemary, and garlic, and cook 5 minutes.
- Add the broth, soy sauce and Parmesan rind; bring to a boil, about 15 minutes.
- Decrease the heat to low, add the squash and kale, cover and cook until tender, 30 to 35 minutes.
- Add the beans, mushrooms and red wine vinegar and cook until heated through, about 15 minutes. Serve with Parmesan cheese.
To make this vegetarian, use water or vegetable broth instead of chicken broth.
Share this soup with your neighbor and spend some time catching up.
Updated from the original post of January 27, 2017.